Sauté the beef bits on the bone, remove, and then sauté onion until pale and soft.

Add minced garlic.

Throw in diced tomatoes, tomato paste, vinegar, a touch of sugar, dried oregano, basil, thyme, black pepper, and cinnamon (this makes the tomatoes sweeter). If you want, you can throw in some sliced carrots here as well.

Return meat to pot. Simmer, covered, for 30 to 60 minutes. About 10 minutes before serving, add some diced green pepper. Serve with a side of plain rice or orzo.

Poster's Notes:
I use a beef cut called "Miami ribs" but it may be called something else in your part of the planet. It's cross-cuts of beef, about 2", with 4-5 small segments of bone each with some meat attached. Rinse them carefully before use, as I find that they often have tiny bits of bone adhering.